Tu B'Shevat Vegan Pasta Salad
Featuring all of the Seven Species - pomegranates, wheat, barley, dates, figs, and olives - this recipe is a different take on the traditional pasta salad. It can be served hot or cold, and has warmer flavors than your typical summer pasta salad - perfect for winter!
Servings: 8 servings
Ingredients
- 4 servings pasta I recommend really any shape except spaghetti type noodles
- 1 cup pearled barley
- 3 cups water
- dash salt
- ½ cup quartered figs
- ¼ cup golden raisins
- ¼ cup California raisins
- ⅓ cup chopped dates
- 1-2 tbsp chopped olives
- ¼ cup walnut pieces
- 1 tsp white wine vinegar
- ½ tsp ground cinnamon
- 2½ tbsp olive oil
- ½ cup pomegranate seeds
- ½ tbsp lemon juice
- salt and pepper to taste
Instructions
- Bring the barley and water to a boil, then simmer for 25 minutes over medium heat. Salt the water.
- When done, the barley will be soft but chewy, and most of the water should have simmered off. However, if there is any water left after 25 minutes, you can drain the barley in a fine mesh sieve.
- Cook the pasta according to package directions. Salt the water.
- Then add all of the ingredients to a large bowl and mix thoroughly. I recommend mixing while the pasta and barley are still warm, as this will cause the dates to warm up and soften. You can serve the pasta salad right away or cool it for a few hours in the fridge.